Cooking the perfect steak

Updated on July 31, 2011

STEAK PERFECTION

Cooking the perfect steak can be a challenge, even for top chefs. That's because smaller cuts of meat can dry out easily or cook too quickly so they become dry, tough or leathery. We recommend using a heavy frying pan or griddle (ridged pan) rather than an electric grill as you can control the temperature more easily.

CHEF'S TIP: Rump comprises of several muscles, all of which are frequently used, giving it a firmer texture, and more of a juicy "bite" than a soft-textured steak such as fillet. It also has fine marbling, which ensures it is full of flavour.

These Pavé Rump Steaks are cut across the grain to approximately 50-60 mm (2-2¼ inches) thick. The term pavé refers to the shape, which is rectangular or square.

Due to the thickness of these steaks, they require a slightly longer cooking time than that given in our ‘Steak Cooking Guide', which is why we've included this separate guide.

Step 1 - Prepare the steaks

Allow to come to room temperature (for about 20 minutes).

If bought from mail order, defrost overnight in a refrigerator, in original packaging and pat dry.

Step 2 - Preheat your pan

Heat a griddle or frying pan over a high heat until hot, but not smoking. (If the pan is too hot, the outside will burn before the inside is done, too cold, and your steaks will be tough).

Brush the steaks with oil (to avoid using too much), or pour a little oil into the pan, and season if desired. (Canola or groundnut oil is best, but olive oil is fine too.)

When you place the steaks in the pan, a "sizzle" will tell you if it's hot enough.

Step 3 - Cook to your liking

For a medium steak: Cook on one side without touching for 3-4 minutes, then reduce to a medium heat and cook for another 2-3 minutes.

Gently turn the steak over with a pair of tongs (don't pierce it, or the juices will escape), and cook for a further 6 minutes. (You can vary the times here if you prefer a rare or well-done steak.)

To test for doneness, press the steak gently with the tip of your finger. Rare should be soft and supple, well done firm, and medium in between.

Step 4 - Rest your steaks

Resting is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through.

Remove from the pan, place on a rack and cover with foil and leave in a warm place for up to 10 minutes. Remember it is always better to over-rest your steaks than to under-rest them. Resting helps the meat to achieve the full flavour and tenderness.

Step 5 - Serve your steaks

Lay your table with razor-sharp, un-serrated steak knives designed to cut cleanly through the meat.

Serve your steaks on hot dinner plates, and enjoy.

Guide to steak cooking times

The times given here are a guide only and refer to a steak that is approximately 2.5cm or 1" thick. Thicker steaks may require a longer cooking time, and vice versa for thinner steaks.

Rare: 1-2 minutes per side - rest for 6-8 minutes

Medium rare: 2-2.5 minutes per side - rest for 5 minutes

Medium: 3 minutes per side - rest for 4 minutes

Well done: 4.5 minutes per side - rest for 1 minute

PAVED STEAK

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Comments 6 comments

Ian thanks for the reply, Some people like their steaks diffrent from others my choice is medium well that's why I done the diffrent versions so people can choose their steak the way they like it.

Attikos 4 years ago from East Cackalacky

For years, I've been hearing the argument over when to season. The latest I read is that you should do so either an hour before cooking, or within five minutes of it, but not in between. I tend to do it afterwards myself, following resting, just before serving. Any thoughts on this debate?

Handicapped Chef 4 years ago from Radcliff Ky Author

Attikos, To be honest a good piece of steak dose not need a lot of seasoning all I use is a basic oil on it then salt and pepper is all I use and the flavor is awesome try it that way and let me know what you think.

Attikos 3 years ago from East Cackalacky

I have done them so. My current practice is to oil them lightly if searing, not at all if grilling, then after they're cooked use either salt & pepper or something like Lawry's depending on the cut and how it looks. If I have guests I just put seasoning on the table and let each handle it as he likes.

Handicapped Chef 3 years ago from Radcliff Ky Author

I find that you can cook steak to your liking but if I'm doing steaks for clients I use oil salt and pepper and make them to there liking well, medium or medium well even rare.